This Thai inspired chicken noodle soup is our new favorite soup! It is packed with veggies, spices, and is light but creamy. Don't forget to garnish with cilantro and lime!
THAI CURRY CHICKEN NOODLE SOUP
serves 6
INGREDIENTS: 1 Tbsp Coconut Oil, vegetable works too 1 Onion diced 2 Red Bell Peppers, diced 1 cup Baby Carrots, cut into thin pieces
1/2 cup Celery, diced 3 cloves Garlic, minced 1 Tbsp Curry Powder 1/2 tsp Cayenne Pepper 1/2 tsp Salt
1/4 tsp Black Pepper 2 (13.5-oz.) cans Coconut Milk 5 cups Chicken Broth 2 cup Rotisserie Chicken, shredded 1/3 cup Fresh Cilantro, chopped plus more for garnish 2-3 packages Ramen Noodles, do not use seasoning packet (you can also use rice noodles)
Lime wedges, for serving
INSTRUCTIONS:
In a large pot over medium-high heat, melt coconut oil.
Add onion, bell pepper, carrots, and celery and cook until tender, 6 to 8 minutes.
Add garlic and stir until fragrant, 1 minute.
Add curry powder, cayenne, salt, and pepper. Stir until combined.
Pour coconut milk and chicken broth in and bring to a simmer.
Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. (Only cook the noodles that you are going to eat that day. For leftovers, heat up the soup in the pot and then cook the noodles for that meal.)
Garnish with cilantro and serve with lime.
NOTES:
If you can switch things up and bit and add a few tablespoons of peanut butter for a peanuty version of this soup.